JPH1066527A - Cereal flour for okonomiyaki, cereal flour for takoyaki, okonomiyaki and takoyaki - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain Okonomiyaki (a thin, flat cake of unsweetened batter fried with various ingredients) and Takoyaki (a round cake of unsweetened batter baked with slender pieces of octopus and other various ingredients) which have proper volume and hardness, moistness and properly glutinous texture by adding a specific amount of glutinous wheat flour. SOLUTION: The wheat flour for Okonomiyaki and Takoyaki is prepared by admixing 1-50wt.%, preferably 5-30wt.% of glutinous wheat flour containing <=10wt.% of amylose to nonglutinous wheat flour, for example, strong (high gluten) wheat flour, medium wheat flour and weak flour, rye flour or starch.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a novel flour for okonomiyaki and takoyaki, as well as a moderately voluminous, chewy, moist and moderately moisturized meal produced using this flour. The present invention relates to okonomiyaki and takoyaki having a texture.

[0002]

2. Description of the Related Art Okonomiyaki refers to baked goods obtained by adding salt, various seasonings, broth, eggs, water and the like to flour and stirring. Takoyaki is produced in the same manner as okonomiyaki, except that the takoyaki is baked in a special mold into a spherical shape.

[0003] Wheat flour, which is the main raw material for okonomiyaki and takoyaki, is manufactured by American Western White.
A flour obtained from soft wheat having a low protein content such as a wheat flour or a medium flour partially mixed with inner wheat is used.

[0004] However, okonomiyaki and takoyaki produced from such flour have a problem in that they have a low dough viscosity and thus lack a voluminous feel after baking, are not chewy and remain unsatisfactory.

[0005] In order to solve such a problem, conventionally, thickening polysaccharides, modified starch and the like have been added as a thickening agent or a texture improving agent. However, even by such a method, a sufficient thickening effect cannot be obtained, and the texture of okonomiyaki and takoyaki cannot be improved to a satisfactory level, and the flavor is rather impaired. Japanese Patent Application Laid-Open No. 6-303947 discloses a takoyaki production method in which dough is heated to have a constant viscosity, and then divided and baked. However, this method involves an operation of heating and adjusting to a constant viscosity. In addition to the complexity, the texture and flavor of the obtained takoyaki were not satisfactory.

[0006]

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide okonomiyaki and takoyaki having a moderate voluminous feel, a chewy texture, a moist texture and a moderately moist texture. Things.

[0007]

Under such circumstances, the present inventors have conducted intensive studies and as a result, if okonomiyaki and takoyaki were produced using flour containing a specific amount of waxy flour, The present inventors have found that okonomiyaki and takoyaki suitable for the purpose can be obtained and completed the present invention.

That is, the present invention relates to
An object of the present invention is to provide okonomiyaki flour characterized by containing 50% by weight. The present invention also provides a flour for takoyaki, which comprises 1 to 50% by weight of waxy wheat flour. Further, the present invention provides okonomiyaki products produced using the above okonomiyaki flour. Furthermore, the present invention provides takoyaki products produced using the above-mentioned flour for takoyaki.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, waxy flour refers to one having an amylose content of 10% or less. One example of waxy wheat is waxy wheat having an amylose content of 0% described in JP-A-6-125669 prepared by two of the present inventors. This waxy wheat was prepared by combining the W _X -A1 gene and W _X-
It was mated hexaploid lacking expression of only B1 gene hexaploid and W _X -D1 genes to maintain outs W _X -D1 gene expression ability expression give F1 hybrid individuals, autologous this It is produced by fertilizing a hybrid second generation individual, and selecting from them those lacking the expression of the above three genes.
Moreover, tetraploid waxy durum wheat is produced by a method of crossing a hexaploid lacking the expression of A1 and B1 among the above genes and an AABB individual comprising a double wheat genome.

[0010] These waxy wheats have an amylose content of 0%.
In addition, by crossing this with a wurtching wheat according to a conventional method and selecting it, it is possible to obtain a waxy wheat having an amylose content of 10% or less. The waxy wheat is not limited to that obtained by the above method, but may be obtained by irradiation, chemical mutagen treatment, etc., or wheat grown using it as a mother plant for breeding. Among them, the amylose content in wheat was 10
% Or less.

The okonomiyaki flour and takoyaki flour of the present invention contain the above-mentioned waxy flour in an amount of 1 to 50% by weight, preferably 5 to 30% by weight. Flour other than waxy flour is not particularly limited, for example,
Wolti wheat flour such as strong flour, medium flour and soft flour, rye flour, starch and the like are used. If the content of waxy wheat flour in the flour is less than 1% by weight, the effect of the present invention cannot be obtained, and if it exceeds 50% by weight, the obtained product has an excessively elastic texture, which is not preferable.

The flour of the present invention may be produced (milled) separately from waxy wheat flour and other flours, or may be milled after mixing waxy wheat and other grains. .

The okonomiyaki and takoyaki of the present invention are:
Except for using flour containing the above-mentioned waxy flour as the flour, it can be produced by a usual method and apparatus. For example, the okonomiyaki of the present invention is used for okonomiyaki such as flour for okonomiyaki, salt, umami seasoning, chemical swelling agents such as baking powder, eggs, water, and, if necessary, spices, sugar, fish meal and the like. The raw materials can be manufactured by blending and mixing the auxiliary raw materials to produce a dough and baking it. Takoyaki can be manufactured in the same manner as okonomiyaki, except that the sliced octopus is added and the octopus is grilled into a spherical shape. In addition to the above-mentioned auxiliary materials, for example, additives such as meat, seafood, vegetables, vitamins, and minerals can be added as necessary.

[0014]

According to the present invention, the flour of the present invention containing a certain amount of waxy wheat flour can be used to increase the viscosity of the dough during production, so that the dough does not sag during baking and has a voluminous okonomiyaki. And takoyaki can be manufactured. Further, the obtained okonomiyaki and takoyaki have a chewy, moist, moderately moist and good texture.

[0015]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.
Hereinafter, "%" means% by weight.

Example 1 Okonomiyaki Using a flour having the composition shown in Table 1 and the materials shown in Table 2, okonomiyaki was produced according to the following production process.

[0017]

[Table 1]

[0018]

Table 2: Ingredients: Other flour (Table 1) Xg Mochi flour (Table 1) (100-X) g (amylose content 0%) Salt 3g Umami seasoning 1g Baking powder 3g Dashi 1g Whole egg 60g Water 120g

Okonomiyaki production process (1) Mixing The ingredients of the above composition are mixed with a whisk or the like to make the seeds uniform. (2) Baking 100 g of dough is poured on a hot plate heated to 180 ° C., baked for 1 minute, and turned over for 1 minute.
Bake for a minute.

The flavor and texture of the okonomiyaki produced by the above process were evaluated by ten panelists according to the evaluation criteria shown in Table 3. The results are shown in Table 4 as average values. Table 5 shows the viscosity and height of the dough during manufacture. The viscosity was measured with a B-type viscometer.

[0021]

[Table 3]

[0022]

[Table 4]

[0023]

[Table 5]

From the results shown in Tables 4 and 5, the okonomiyaki of the present invention using the waxy flour was mixed with okonomiyaki and ordinary okonomiyaki produced using guar gum, corn starch, tapioca chemical starch, rice cake rice flour, and waxy corn starch. Compared to okonomiyaki made with wheat flour, it has a superior texture without losing the unique flavor of okonomiyaki, and because of the high viscosity of the dough, the spread of the dough is suppressed and the product is voluminous. It turns out that it becomes. However, the ratio of waxy flour to flour is 50
%, The texture became too elastic.

Example 2 Takoyaki Using a flour having the composition shown in Table 1 and the materials shown in Table 6, a takoyaki was produced according to the following production process.

[0026]

Table 6 Ingredients: Other flour (Table 1) Xg Mochi flour (Table 1) (100-X) g (amylose content 0%) Salt 2g Umami seasoning 1g Powder stock 3g Spice 0.5g Whole egg 25g Water 300g boiled fish

Manufacturing process (1) The above ingredients other than boiled edibles are mixed. (2) Pour seeds into a takoyaki mold heated to 180 ° C,
Put the cut boiled octopus in the mouth. (3) After baking for 1 minute, turn over and bake for another 1 minute.

The flavor and texture of the takoyaki thus produced were evaluated in the same manner as in Example 1. Table 7 shows the results. Table 8 shows the dough viscosity during production.

[0029]

[Table 7]

[0030]

[Table 8]

From the results shown in Tables 7 and 8, the takoyaki of the present invention containing waxy wheat flour was used for the takoyaki produced using guar gum, corn starch, kako tapioca starch, rice cake rice flour, waxy corn starch and ordinary takoyaki. It can be seen that the product has an excellent texture without impairing the unique flavor of takoyaki as compared to takoyaki produced using flour. However, when the ratio of waxy flour to flour exceeded 50%, the texture became too elastic.

Continuing from the front page (72) Inventor Seiji Ito 4 Akahira, Shimogushikawa, Morioka-shi, Iwate Pref.Agricultural Experiment Station Building C-42 (72) Inventor Koichi Hatta 4 Akahira, Shimoguri, Morioka-shi, Iwate 72) Inventor Toshiki Nakamura 4 Akahira, Shimogikugawa-shi, Morioka-shi, Iwate Agricultural Experiment Station Building RC4-12 (72) Inventor Makoto Yamamori 4-26-405-1001, Matsushiro, Tsukuba-shi, Ibaraki Pref. 5-3-1 Tsurugaoka, Oi-machi, Irima-gun, Japan Nisshin Flour Milling Co., Ltd. Food Research Laboratory (72) Inventor Yuki Murayama 5-3-1, Tsurugaoka, Oi-machi, Iruma-gun, Saitama Pref. ) Inventor Yoshiko Miyazaki 5-3-1 Tsurugaoka, Oi-machi, Iruma-gun, Saitama Prefecture Nisshin Flour Milling Food Research Laboratory (72) Inventor Katsushi Hayakawa 5-3-1 Tsurugaoka, Oi-machi, Iruma-gun, Saitama (72) Inventor Keiko Tanaka 5-3-1 Tsurugaoka, Oi-machi, Iruma-gun, Saitama Japan Sei Flour Milling Co., Ltd.

Claims (5)

[Claims] 1. An okonomiyaki flour containing 1 to 50% by weight of waxy wheat flour. 2. A flour for takoyaki, comprising 1 to 50% by weight of waxy wheat flour. 3. The flour according to claim 1, wherein the waxy wheat flour has an amylose content of 10% or less. An okonomiyaki product produced using the flour according to claim 1 or 3. 5. Takoyakis produced using the flour according to claim 2 or 3.